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Curry Liquid
From Harper's cook book encyclopædia, 1902
Serves 8
Keep the powder in a tightly corked bottle.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
57Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein1.6 g
Carbohydrates6.3 g
Fiber5.7 g
Sugars0.3 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium171 mg
Calcium63 mg
Iron2.6 mg
Magnesium32 mg
Phosphorus49 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.1 mcg
Vitamin E2.7 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6 mcg
Choline6.8 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 102. The excerpt below is the record exactly as published.
Curry Liquid CUSTARDS Apple Custard below), stirring all the time. To this should be added a little sweet milk. Turn into this the already prepared meat, of whatever kind. If much dressing or gravy be de- sired, some of the broth in which the meat has been stewed may be added. Curry Liquid. — Three ounces of curry powder in a quart of wine vine- ga
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